I've been experimenting with my habs coming off my plants, and made some jelly with it. I guess, technically it was a jam, since I didn't strain out all the stuff... but it turned out great. Great sweet pineapple-habanero flavor, then a second later, it knocks you upside the head with a great kick. Totally awesome stuff. Here's the recipe:
PINEAPPLE HABANERO JAM
* 15 habaneros, seeded and deveined
* 1 orange bell pepper (or a bell pepper the same color as the habs)
* 4 cups cubed pineapple
* 1 cup vinegar
* 5 cups sugar
* pinch of salt
In a blender, chop up all the chiles, bell peppers, pineapple and vinegar. Heat it all up in a saucepan with the pectin, bring to a boil, add sugar and pinch of salt, boil a bit longer, can them in sterile jars then do the boiling water bath thing.
You'll need to check your fruit/pepper/liquid to sugar ratio, which varies based on what brand of pectin you use. Also, directions may vary too, based, again, on the pectin.
Anyhow, this is great on a bagel, on toast, as a glaze on chicken or ribs, to eat with a spoon...
Updated 6 months ago | 0
Updated 1 year ago | 9
Updated 5 months ago | 6
Updated 1 month ago | 10
Updated 5 months ago | 2